American Delicious and Flavorful Lunch Recipes

1. FAJITAS:

Fajitas is a popular Lunch and American cuisine

Fajitas is a popular Lunch and American cuisine that consist of a marinated grilled skirt steak wrapped in a wheat flour tortilla.

Fajitas are loaded with fried chicken, shrimp, and even vegetables, because the more popular the meal, the less likely a skirt stack is.

 

Ingredients:

 

For the marinade:

i.                     1 tablespoon olive oil

ii.                   1 tablespoon lime juice

iii.                 3 minced garlic cloves

iv.                 1 teaspoon cumin powder

v.                   1 tsp. chili powder

vi.                 1 tablespoon smoked paprika

vii.                1/4 teaspoon black pepper

viii.              1/2 teaspoon salt

For the fajitas:

i.                     1.5 pounds (700g) of thinly sliced flank steak, chicken breast, or prawns

ii.                   1 large thinly sliced onion 2 bell peppers (any color) finely sliced

iii.                 2 tbsp of vegetable oil

iv.                 Season with salt and pepper to taste.

To be served:

i.                     a dozen flour tortillas

ii.                   The sour cream

iii.                 Guacamole Salsa

iv.                 cheese, shredded

v.                   fresh cilantro chopped

vi.                 Lemon wedges

 

Instructions:

 

To make the marinade, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper.

In a big resealable plastic bag or a bowl, place the cut beef, chicken, or prawns. Pour the marinade over the meat or fish and coat thoroughly. Refrigerate for at least 1 hour, ideally overnight, after sealing the bag or covering the bowl.

Melt the butter in a large skillet or grill pan over medium-high heat. 1 tablespoon vegetable oil should be added to the pan.

Remove the marinated meat or seafood and discard the excess marinade.

Cook until the meat or seafood is browned and cooked through in the hot pan. Set aside after removing from the pan.

In the same skillet, heat another tablespoon of vegetable oil and sauté the sliced onions and bell peppers until soft and slightly caramelized.

Season to taste with salt and pepper.

Warm the flour tortillas in a dry skillet or the oven as directed on the package.

To serve, spread cooked meat or shellfish into a warm tortilla, top with sautéed onions and bell peppers, and top with chosen toppings such as sour cream, guacamole, salsa, shredded cheese, and chopped cilantro. Squeeze some fresh lime juice on top.

Roll up the tortilla and serve your fajitas!

 

Note: Feel free to add extra toppings like sliced jalapenos, diced tomatoes, or black beans to your fajitas. As a side dish, serve them with Mexican rice and refried beans.

 

2. JAMBALAYA:

 

Jambalaya is a Creole and Cajun rice meal 

Jambalaya is a Creole and Cajun rice meal with French and Spanish origins that is mostly composed of meat and vegetables mixed with rice.

Several sausages, smoked meats such as pork, chicken, andouille, and seafood such as mussels or prawns are traditionally included in the core.

 

Recipe for Jambalaya

 

Ingredients:

 

i.                    1 pound (450g) boneless and skinless chicken thighs, chopped into bite-sized pieces

ii.                   1 pound (450g) sliced smoked sausage

iii.                 1 big onion, chopped

iv.                 1 diced bell pepper

v.                   2 diced celery stalks

vi.                 minced garlic 3 cloves

vii.                1 can (14.5 ounces) chopped tomatoes

viii.              3 cups broth (chicken)

ix.                  1 cup white long-grain rice

x.                   2 tbsp of vegetable oil

xi.                  2 tsp. Cajun seasoning

xii.                1 teaspoon thyme dried

xiii.              1 tsp. dried oregano

xiv.              paprika, 1/2 teaspoon

xv.                1/2 teaspoon cayenne pepper (adjust according to your spice preference)

xvi.              Salt and pepper to taste

xvii.             Fresh parsley, chopped (for garnish)

 

Instructions:

 

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Cook until the chicken pieces and smoked sausage slices are browned on all sides in the pot. Set them aside after removing them from the pot.

Add the diced onion, bell pepper, and celery to the same saucepan. Cook for 5 minutes, or until the vegetables are softened. Cook for another minute after adding the minced garlic.

Stir in the diced tomatoes (with the liquid) in the pot. Allow for a few minutes for the mixture to simmer.

Combine the chicken broth, rice, Cajun seasoning, dried thyme, dried oregano, paprika, cayenne pepper, salt, and pepper in a large mixing bowl. Bring the ingredients to a boil.

Reduce the heat to low and cover the pot after it begins to boil. Cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to keep everything from sticking.

Return the cooked chicken and sausage to the pot after the rice is done. Stir everything together and let aside for a few minutes to heat through.

Taste and adjust the seasonings as needed, adding more salt, pepper, or Cajun seasoning to taste.

Serve the Jambalaya hot, garnished with chopped fresh parsley.